Rice and Gooseberry Pudding
From Modern cookery, in all its branches, 1884
Serves 1
Serve with sweet sauce.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 373. The excerpt below is the record exactly as published.
RICE AND GOOSEBERRY PUDDING. Spread six ounces of rice equally over a moist and well-floured pudding-cloth, and place on it a pint of green gooseberries
Cook this with the app: pantry check, scaling, and the assistant.